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"Nothing contributes so much to tranquilize the mind as a steady purpose - a point on which the soul may fix its intellectual eye." The writer Mary Shelley was onto something when she spoke those words in the 1800s. Whether it's a steady run to start the day or an afternoon spent raking leaves, these seem like completely unrelated activities until you tune into the cadence of their rhythm. The familiarity of their tune seems to quiet down the disjointed chatter that peppers our thoughts. The ritual of our simple tasks act to clear our minds and gives us focus to move ahead.

"Why don't you pull out your mixer to do that?" That's the question each member of my family poses whenever I (known here as Whisk) am whipping up a bowl of cream. The quick answer is I'm worried that I'm going to throw my back out lifting that behemoth out of the lower cabinet where it lives. The real answer is that I love to whip cream with a whisk and bowl, no plug/no cords. It's the closest I'll ever get to doing a convincing magic trick. It never gets old. Liquid one minute, fluffy sweetness the next. While the magic is happening I go off to my happy place. The sound of the wire tines hitting the sides of the cold metal bowl, over and over, lull me into a trance. The cream starts to thicken, then ripples start to form until a billowy cloud fills the bowl. I've yet to solve any of life's riddles over a bowl of cream, but I come out of the process a bit closer each time.

We all have that thing we like to do that others might see as a chore or burden. It's a simple pleasure that only makes sense to each one of us. Thread (others call her Carey) has a special fondness for the purring motor of her vintage sewing machine. This is despite the fact that it only sews a straight stitch while her modern workhorse machine can practically brew her an espresso. The repetitive rhythm of the needle piercing stitches into the fabric reminds her that she's in the comfort of an old friend. She has been working feverishly to perfect the patterns and details for Thread & Whisk's gorgeous linen aprons. (We can't wait to debut them here soon!) With each new sample, there have been many stitches to patiently tear out as we improve on our designs. "Two stitches forward, one stitch ripped" is how some days progress as she reaches for her humble seam ripper. There's beauty and happiness in the ritual, no matter how many stitches get ripped. It's as if the act of ripping the seams is also the green light to the path of a new idea. She never knows if the new attempt will lead to our final concept, but it's always worth trying.

Ritual allows us to be completely in the moment. Our own moment. The body takes over and frees the mind. When it's your ritual, you don't have to talk yourself through it and time becomes irrelevant. It can be a small task but for a short time, nothing else gets in your way. You accomplish something with your own hands, under your own power. In the end you feel a little more grounded than when you began. What's your ritual?

The ZEN of aïoli

First, start with a mortar and pestle. It's been grinding, crushing and mixing since 35,000 B.C. with little change to its tactile yet simple design. Next, tune everything else out and be in the moment.

Add garlic cloves and salt to the mortar and start to smash them with the pestle. As the garlic flattens, continue to pound, grinding the mortar around inside the pestle until a sticky paste begins to form.

Add an egg yolk to the garlic and stir the mixture vigorously until it becomes emulsified. Begin to add a couple of drops of olive oil while you quickly stir to combine. Continue to add the oil, little by little, ensuring that it is completely combined into the egg and garlic before adding more. The mixture will start to thicken as you go. Continue this process thoughtfully until you have added all of the oil. Season with additional salt and pepper to taste.

A traditional preparation with aïoli is a platter referred to as "le grand aïoli". There are no set components to the platter, but it generally contains a variety of boiled vegetables, some poached fish and a few hardboiled eggs. This Thread & Whisk version includes eggs, some albacore tuna caught and canned by a friend, an assortment of baby spring vegetables either roasted or gently tossed in a pan with olive oil and salt and pepper.

Aïoli

METHODFirst, dust off your mortar and pestle. Next, prepare to tune everything else out and be in the moment.

Add garlic cloves and salt to the mortar and start to smash them with the pestle. As the garlic flattens, continue to pound, grinding the mortar around inside the pestle until a sticky paste begins to form.

Add an egg yolk to the garlic and stir the mixture vigorously until it becomes emulsified.

Slowly begin to add a couple of drops of olive oil while you quickly stir to combine. Continue to add the oil, little by little, ensuring that it is completely combined into the egg and garlic before adding more. The mixture will start to thicken as you go. Continue this process thoughtfully until you have added all of the oil. Season with additional salt and pepper to taste.

There’s always the chance that while you are making your aïoli, it might break. That means it turns into a curdled looking oily mess. If it should break, don’t panic. Pour it into another bowl. Add 2 tablespoons of lemon juice to the mortar, then add a teaspoon of the aïoli. Mix, mix, mix, then mix some more. Slowly add the remainder of the aïoli and think positive thoughts for a creamy, garlicky sauce.